Green

Black basil smells distinctly different from the bright, peppery green basil you'd find in a kitchen. Imagine biting into fresh basil leaves, then imagine that moment deepening—becoming earthier, slightly woody, with an almost medicinal undertone. There's a subtle aniseed whisper beneath, reminiscent of liquorice or fennel, yet more shadowed and sophisticated. It carries the green vegetal crispness of basil but wrapped in something more complex: a touch of leather, a hint of smoke, and an underlying sweetness that feels dark rather than bright. Think of basil leaves wilting in autumn light rather than glistening with morning dew.

Woody

Imagine walking through damp earth after rain, then crushing dried autumn leaves in your hands. That's patchouli's essence: earthy, almost animalic, with a subtle sweetness lurking underneath. It smells vaguely like rich soil mixed with dried tobacco and a whisper of chocolate. There's a dark, slightly musty quality—think opening an antique wooden chest. It's grounding and intensely aromatic, never delicate. Fresh patchouli has peppery brightness; aged patchouli becomes deeper, warmer, almost leather-like.